Directions

1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Season shrimp with salt and pepper, to taste.
3. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
4. Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
5. Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
6. Stir in coconut milk and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
7. Stir in rice, shrimp, lime juice and cilantro.
8. Serve immediately.